Photo: Korea Ministry of Food and Drug Safety

Salmon Steak

Name: Salmon Steak
Cuisine: South Korea
Ingredients: 150 g salmon; dried kelp (dasima), 10 cm square; 5 g loose-leaf green tea; 15 g broccoli; 10 g walnuts; 20 g oats; 20 g rice; 5 g miso (Japanese soybean paste); 1 g white pepper; 15 g white wine; 50 g heavy cream; 10 g homemade seasoning; 150 g chicken broth; 5 g butter

연어스테이크

Main dish · Grilled

MainsCourse

488kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Salmon Steak

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, soy, nuts, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

salmon연어
150 g
dried kelp (dasima), 10 cm square건조다시마 사방 10cm
loose-leaf green tea잎녹차
5 g
broccoli브로콜리
15 g
walnuts호두
10 g
oats귀리
20 g
rice쌀
20 g
miso (Japanese soybean paste)미소된장
↔ No miso (Japanese soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
5 g
white pepper흰후추
1 g
white wine화이트와인
15 g
heavy cream생크림
50 g
homemade seasoning수제조미료
10 g
chicken broth닭육수
150 g
butter버터
5 g

Nutrition per serving

488kcal

31.1gCarbs

23.3gProtein

26.1gFat

362.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wrap the salmon in soaked kelp and cure it for 24 hours.
Soak the green tea leaves in water.
Drain off the moisture, place the salmon in a pan, and grill it over low heat.
Cut the broccoli and walnuts into bite-sized pieces.
Soak the oats and rice for about 1 hour.
Stir-fry with the chicken broth and miso, then add the soaked rice and stir-fry to finish the risotto. Put the risotto on a plate and top it with the grilled salmon.

💡 TipCuring the salmon with the natural salt of the kelp enhanced its taste and flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.